Introduction

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.
Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Tips

If desired, sprinkle on two tablespoons chopped nuts.

Directions

Instead of adding a sugary dressing, I chose sweet oranges for the base and a garnish of dried cranberries. This salad is better if prepared early in the morning or the night before. As it sits, the carrots soak up the dressing and added ginger. It gives the kids something to help with for Thanksgiving dinner. Bring dried fruit back to life when using it in recipes. Chefs call it maceration. Simply place the dried fruit in a bowl and cover with hot water. Allow the fruit to soften in the water for 10 minutes. Drain the liquid and proceed with recipe.---

Combine all ingredients in a large mixing bowl. Cover and refrigerate for at least an hour. Stir before serving. Serves 4: one cup per serving

I think this is a great start to a recipe, but like others, I had to do some adjusting. Too much ginger, and I like ginger. We ended up adding a little honey. Would personally make dressing from fresh OJ, honey & powdered ginger, leave out oranges & double cranberries.
- 11/19/12

My husband loved this (and so did I). I added 1/2 C of greek yogurt and 1/4 cups of almonds to the dressing and overnight in the fridge. Very good and refreshing. It's a new favorite of ours!
- 2/15/13

Made using dried Michigan cherries in place of the cranberries. Also have never seen jarred ginger so I used diet Vernors ginger ale to marinate and squeezed half a fresh orange in as well. Thanks for the inspiration.
- 10/8/12

Only used zest of one orange. Definitely enough. Added about 2t. olive oil as well, as it helped to cut the vinegar. Maybe next time I'll use Rice Vinegar, as for whatever reason, I choke on most vinegar's. Also, I ate the orange and used a can of Mandarin Oranges instead!
- 8/9/12

This recipe is not very clear. What are you supposed to do with the orange segments? It doesn't say to add them to the salad. Are you supposed to juice them? She said she added them to the base, I'm assuming the base of the dressing. Not clear.
- 8/8/12

I question the ratio between the cranberries and carrots. This is more a carrot-orange salad with cranberry garnish than a carrot-cranberry salad, as it's billed. While parsley is shown as garnish, it it not listed as an ingredient.
- 8/7/12

I have been eating carrot raisin orange salad since I was a little girl, I'm 70 now. I know my grandmother was making it long before that. I had to have extra iron, resin supplied me with that. I will use cranberries next time as I use them in other salads.
- 8/7/12

This is yummy, and so easy to make. Great to have in the fridge for those "gotta have something now!" snacks for the kids. I used only one orange (diced segments) and one julienned Asian Pear in place of the other orange, and I squeezed in all of the juice from the orange scraps. Fabulous!
- 4/25/12

I made it for dinner tonight. First I thought it couldn't be good without any salt or veggie oil. But after 1 h carrot really got all taste from oranges and ginger. I'm not a ginger lover, so I used some juice from fresh grated ginger and some of ginger powder. Taste good!
- 4/11/12

I really liked the link to the instructional video. The salad sounds good too and I'm looking forward to trying this recipe soon. But why are there green things in the picture of the salad? They sure aren't on the ingredient list... - 11/27/11